SWEET AND SPICY CALABASA SOUP

3 pounds calabasa squash
1/2 stick butter
2 large onions, chopped
2 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon ground white pepper
5 to 6 cups chicken broth
1 1/2 cups apple juice or apple sauce
1 ripe plantain cut into 1/4 inch slices

Cut the squash in half and remove seeds. Place cut side down on baking dish and bake at 350F for 30 min. until tender. Cool. In a large stock pot, melt butter and cook onion over medium heat until tender, approximately 20 minutes. Add coriander, cumin and pepper. Pour in chicken stock and bring to simmer. Add apple juice or apple sauce. Scoop out the squash and add the pulp to the stock. Simmer, covered, for about 20 minutes. Use a hand held blender to puree the mixture, or strain the soup, saving the stock, and process the pulp in a food processor. Add the puree to stock and heat through before serving.

NOTE: If a plantain is not available a firm banana, preferably “matansas” may be substituted.